MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: New England Bean & Bog Cassoulet
Categories: Poultry, Pork, Vegetables, Beans, Fruits
     Yield: 8 servings

     5 tb Olive oil; divided
     2 lb Boned, skinned chicken
          - thighs
    12 oz Fully cooked Italian sausage
          - links; in 1/2" coins
     4    Shallots; fine chopped
     2 ts Fresh rosemary; minced -OR-
   1/2 ts Dried rosemary; crushed
     2 ts Fresh thyme; minced -OR-
   1/2 ts Dried thyme
    28 oz Can fire-roasted diced
          - tomatoes; undrained
    16 oz Can baked beans
     1 c  Chicken broth
   1/2 c  Cranberries
     3    Day-old croissants; in cubes
          - (6 c)
   1/2 ts Lemon-pepper seasoning
     2 tb Fresh parsley; minced

 Set oven @ 400 F/205 C.

 In a Dutch oven, heat 2 tb oil over medium heat. In batches, brown
 chicken thighs on both sides; remove from pan, reserving drippings.
 Add sausage; cook and stir until lightly browned. Remove from pan.

 In same pan, heat 1 tb oil over medium heat. Add shallots,
 rosemary, and thyme; cook and stir until shallots are tender, 1-2
 minutes. Stir in tomatoes, beans, broth, and cranberries. Return
 chicken and sausage to pan; bring to a boil. Bake, covered, until
 chicken is tender, 20-25 minutes.

 Toss croissant pieces with remaining 2 tb oil; sprinkle with lemon
 pepper. Arrange over chicken mixture. Bake, uncovered, until
 croissants are golden brown, 12-15 minutes. Sprinkle with parsley.

 Recipe by Devin Delaney, Westport, Connecticut

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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